HomeCake Russian Vegetable Pie by Anna Thomas : How to, Recipes, Ingredients

Russian Vegetable Pie by Anna Thomas : How to, Recipes, Ingredients

Posted in : Cake on by : Budi Sekawan

I was just beginning to go past the meat-and-potatoes and pedestrian vegetables of my childhood and also to strike out into uncharted territory.

I appear to remember that the vegetarian cooking class was the only one I could fit into my program, so that is what I required.

Because Martha Rose Shulman, the girl who taught the course, was so passionate about cooking and food, and made it accessible, I was motivated to start my own journey. Martha Rose, who was just starting out, went on to become rather well known from the food world–she came out with her own cookbooks and is still a food columnist for the New York Times.

But this was 1973, Martha Rose was another Austin hippie, and I did not know a lot about cooking. So the first thing I did was to purchase the cookbook she recommended. It was called The Vegetarian Epicure, by Anna Thomas.I nevertheless have a backup (really, I am on my second one, because the first one eventually fell apart) and I love it.

The recipe in the book calls for a whole wheat crust crust, homemade of course. I truly like that, because the nuttiness of the whole wheat complements the filling so well, but I had been in a hurry to make this pie, and packed pie crusts are so exceptionally convenient.

I think they taste pretty good, too–as long as you purchase the wrapped up dough ones rather than the ones which are sold suspended in pie tins. I think those taste like cardboard. Anyway, I utilized the prepackaged dough.

Russian Vegetable Pie How:to Instructions

Russian Vegetable Pie by Anna Thomas : How to, Recipes, Ingredients

Recipe by Budi Sekawan


Prep time




Cooking time






  • 4 eggs

  • 1 1/4 cups all-purpose flour

  • 1 teaspoon white sugar

  • 1 teaspoon salt

  • 3 tablespoons butter

  • 4 ounces cream cheese, softened

  • 2 tablespoons butter

  • 1 onion, chopped

  • 1 small head cabbage, shredded

  • 1/8 teaspoon dried marjoram

  • 1/8 teaspoon dried tarragon

  • 1/4 teaspoon dried basil leaves

  • salt and pepper to taste

  • 1 tablespoon butter

  • 8 ounces fresh mushrooms, sliced

  • 4 ounces cream cheese, softened

  • 1/2 teaspoon dried dill weed


  • Preheat oven to 400 degrees F (200 degrees C.) Put eggs in a saucepan and cover with cold water.
  • In a large bowl, combine flour, salt and sugar. Cut in butter till mixture resembles coarse crumbs. Roll out 2/3 of the pastry and line a 9 inch pie dish. Roll out the remaining pastry and create a circle big enough to cover the dish. Place it away to cool.
  • In a large skillet, melt 2 tbsp butter. Add the cabbage and onion and simmer for many minutes, stirring continuously. Season with marjoram, tarragon, and basil, pepper and salt.
  • Cook, stirring occasionally, until the cabbage is wilted and the onions are tender. Remove from the pan and put aside.
  • Spread the softened cream cheese at the bottom of the pie shell. Organize the egg slices in a layer over the cheese. Rely on them with chopped dill, then protect them with all the cabbage. Create a last coating of the sauteed mushrooms and pay with all the ring of pastry. Seal and flute the edges of the crust. Using a sharp knife cut several brief slashes throughout the upper crust.
  • Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 20 to 25 minutes, or until golden brown.

Do You Need Some Help With Your Recipes?

Recipes written in accordance with a classical Russian cooking book which was called “The book about tasty and healthy cuisine” but with some practical comments. Most of the recipes were divided by the seasons so you can cook what is freshest, cheapest, and most flavorful at any time of the year. Recipes are not free in a monetary sense. You may have to pay to buy a good recipe book, and you still have to buy the ingredients.

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Fatty foods starve your engine while proteins and carbs give it high octane performance. The more energy you have to burn the better your game becomes. Fats help to make a baked product tender.

It is the fat that makes pie dough and biscuits flaky and makes other baked goods light and airy.

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